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Vegetable Egg Cups

Looking for a new breakfast idea? Try this recipe for vegetable egg cups. They taste great, are easy to make, and they are a perfect grab-and-go breakfast. Make these ahead of time and the extra or leftover egg cups can be stored in the fridge and reheated in the microwave or eaten cold.

Vegetable Egg Cups

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By: Team Beachbody
Posted in: Breakfast, Snacks
Servings
6
Prep Time
15
Cook Time
20

Ingredients

  • 12 large eggs
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 10 oz baby spinach, chopped
  • 1 red bell pepper, chopped
  • 2 green onions, chopped

Instructions

  1. Heat oven to 375° F.

  2. Lightly coat a regular twelve-cup muffin tin with spray. Set aside.

  3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.

  4. Add spinach, bell pepper, and green onions; mix well.

  5. Evenly pour egg mixture into muffin cups.

  6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of cups comes out clean.

Recipe Notes

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Tags: eggs

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